葱油饼，是中国人最爱的早餐和小吃之一。外皮煎得金黄酥脆，内里柔软多层，每一层都裹着浓郁的葱油香。咬一口，外酥里软，葱香四溢，配上一碗粥或豆浆，绝了。
Scallion Pancakes are one of the most beloved breakfasts and snacks in China. The outside is golden and crispy, while the inside is soft and layered, with rich scallion oil in every bite. It’s crispy, savory, and absolutely irresistible.
🌴食材 | Ingredients：
中筋面粉，300g。/ All-purpose flour, 300g.
温水，180ml（约40度）。/ Warm water, 180ml (about 40°C).
小葱，1大把（切碎）。/ Scallions, 1 large bunch (chopped).
🌴配料 | Aromatics：
盐，1小勺。/ Salt, 1 tsp.
食用油，4~5勺（约60ml，做油酥用）。/ Cooking oil, 4-5 tbsp (about 60ml, for the oil-flour paste).
面粉，2勺（约20g，做油酥用）。/ Flour, 2 tbsp (about 20g, for the oil-flour paste).
🌴调味 | Seasonings：
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，适量（煎饼用）。/ Cooking oil, as needed (for pan-frying).
🌴做法 | Instructions：
1，和面 | Make the Dough
面粉放入大碗，慢慢加入温水，用筷子搅成絮状，再揉成光滑的面团。盖上湿布，醒面30分钟。⚠️ 温水能让面团更柔软，醒面时间要够，面团才容易擀开。
Place the flour in a large bowl. Gradually add warm water and stir with chopsticks until it forms a shaggy dough. Knead into a smooth ball, cover with a damp cloth, and let it rest for 30 minutes. ⚠️ Warm water makes the dough softer, and resting is key for easy rolling.
2，做油酥 | Make the Oil-Flour Paste
取一个小碗，放入2勺面粉、1小勺盐和少许白胡椒粉。锅里烧热4~5勺食用油，浇在面粉上，搅拌均匀，做成油酥。⚠️ 油一定要烧到冒烟再浇，这样油酥才香。
In a small bowl, combine the flour, salt, and white pepper. Heat 4-5 tbsp of cooking oil until it just starts to smoke, then pour it over the flour mixture. Stir well to make the oil-flour paste. ⚠️ The oil must be smoking hot to release the aroma.
3，擀饼 | Roll the Pancake
醒好的面团分成4份。取一份擀成薄片，均匀抹上一层油酥，撒上葱花。从一边卷成长条，再盘成蜗牛状，按扁，再次擀成圆饼。⚠️ 卷得越紧，层次越多。我试过卷得太松，结果饼煎出来层次不明显。
Divide the dough into 4 portions. Roll one portion into a thin sheet, spread a layer of oil-flour paste, and sprinkle with scallions. Roll it up into a long strip, then coil it into a snail shape. Press it flat and roll it out into a round pancake again. ⚠️ The tighter you roll, the more layers you’ll get. I’ve tried rolling it loosely, and the layers weren’t as distinct.
4，煎饼 | Pan-fry the Pancake
平底锅倒少许油，放入饼，中火煎23分钟，翻面再煎23分钟，直到两面金黄酥脆。⚠️ 火别太大，不然外面焦了里面还没熟。
Heat a little oil in a flat-bottomed pan. Add the pancake and pan-fry over medium heat for 2-3 minutes. Flip and fry for another 2-3 minutes until golden and crispy on both sides. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
5，出锅 | Serve
煎好的葱油饼切成小块，趁热吃，外酥里软，葱香四溢。⚠️ 趁热吃口感最好，凉了会变软。
Cut the pancakes into small pieces and serve hot. They’re best enjoyed fresh, crispy on the outside and soft on the inside. ⚠️ They taste best hot; they get soft when cooled.
宝宝们，葱油饼的精髓在于“外酥里软，层次分明”。面团用温水和，醒面30分钟。油酥一定要用烧到冒烟的热油浇，才够香。卷得越紧，煎出来的层次越多。中火慢煎，两面金黄即可。
Tips: The key to Scallion Pancakes is “crispy outside, soft inside, with distinct layers.” Use warm water for the dough and let it rest for 30 minutes. The oil-flour paste is best made with smoking hot oil. Roll tightly for more layers. Pan-fry over medium heat until golden on both sides.
这道【葱油饼 | Scallion Pancakes】是中国人最爱的早餐小吃之一。如果你喜欢这种面食，还可以试试我之前写的【蛋炒饭 | Egg Fried Rice】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this crispy and savory snack, you should also try my Egg Fried Rice. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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